Garlic Aioli Homemade Mayonnaise (Printable Version)

Velvety aioli blends garlic, lemon, and oil for a savory Mediterranean dip or sandwich spread.

# What You Need:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 teaspoon Dijon mustard
03 - 1 tablespoon fresh lemon juice
04 - 1 cup neutral oil (sunflower or canola)

→ Flavorings

05 - 2 to 3 garlic cloves, finely minced or grated
06 - 1/2 teaspoon sea salt
07 - Freshly ground black pepper, to taste

# Steps:

01 - Whisk egg yolk, Dijon mustard, and lemon juice in a medium bowl until smooth and slightly thickened.
02 - Add oil drop by drop while whisking constantly. Once the mixture begins to thicken, continue to add oil in a steady stream, whisking vigorously until fully incorporated.
03 - Stir in minced garlic, sea salt, and black pepper. Mix until evenly distributed.
04 - Taste and adjust seasoning or lemon juice according to preference.
05 - Transfer to a jar or bowl, cover, and refrigerate for up to 3 days.

# Expert Pointers:

01 -
  • This aioli feels like a secret upgrade to anything: sandwiches, veggies, and grilled seafood.
  • The creamy texture and garlicky bite are surprisingly easy to achieve, even on a whim.
02 -
  • If you rush the oil, your aioli will split and turn runny—slow and steady wins every time.
  • Using room temperature ingredients really improves the texture and makes emulsifying far easier.
03 -
  • I learned that using a chilled bowl makes emulsification harder; stick to room temperature equipment.
  • A squeeze of lemon right at the end brightens everything and covers any raw egg taste.
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